I rather like the
Multiple rinses - both before the main wash as well as after.
Laundress has already described the logic behind the pre-wash rinses. There's a set of reasons for the post-wash rinses, too.
BOL GE had neither filters nor 'power showers', just a bottom wash arm and a tower-of-power with a special top part which, under proper conditions, distributed enough water straight up into a special molding to splash a little bit onto the glasses and bowls on the upper rack.
One ill-placed bowl, cup, whatever and that third level 'wash' was gone.
So - yibblets and ick all over the place.
The three rinses often as not got enough clear water splashed around to remove them.
Second reason, dangerous to consume as today's detergents are, the chlorine bleach/extremely caustic detergents of that era really needed to be gone from your cooking and eating utensils.
The design of the GE sump is such that there's a fair amount of water left in it from each previous cycle. Not the liter which some hysterical anti-GE fanatics claim, but enough that the first rinse after the wash wasn't a rinse, it was a second (third if you count pre-wash) wash. Just a short, weak wash, but a wash none-the-less.
So, you really have one clear rinse and one heated (more or less) final rinse with rinse-aid.
Something the eco-freaks also forget: This water is not hard to treat, it's easy as pie to 'recycle' at the water treatment plant. The only way to (just barely) get by with one single rinse is with a system of brilliant filters, perfect spray distribution and really hot wash/rinse such as the real KitchenAides had.
A 500 watt element will heat the water during a potscrubber cycle about 10 degrees. That's the whole amount! These machines were running 11 to 18 minutes (correct me if I'm wrong) short of that, the most the element could do was to keep the water at the incoming temperature.
Multiple rinses - both before the main wash as well as after.
Laundress has already described the logic behind the pre-wash rinses. There's a set of reasons for the post-wash rinses, too.
BOL GE had neither filters nor 'power showers', just a bottom wash arm and a tower-of-power with a special top part which, under proper conditions, distributed enough water straight up into a special molding to splash a little bit onto the glasses and bowls on the upper rack.
One ill-placed bowl, cup, whatever and that third level 'wash' was gone.
So - yibblets and ick all over the place.
The three rinses often as not got enough clear water splashed around to remove them.
Second reason, dangerous to consume as today's detergents are, the chlorine bleach/extremely caustic detergents of that era really needed to be gone from your cooking and eating utensils.
The design of the GE sump is such that there's a fair amount of water left in it from each previous cycle. Not the liter which some hysterical anti-GE fanatics claim, but enough that the first rinse after the wash wasn't a rinse, it was a second (third if you count pre-wash) wash. Just a short, weak wash, but a wash none-the-less.
So, you really have one clear rinse and one heated (more or less) final rinse with rinse-aid.
Something the eco-freaks also forget: This water is not hard to treat, it's easy as pie to 'recycle' at the water treatment plant. The only way to (just barely) get by with one single rinse is with a system of brilliant filters, perfect spray distribution and really hot wash/rinse such as the real KitchenAides had.
A 500 watt element will heat the water during a potscrubber cycle about 10 degrees. That's the whole amount! These machines were running 11 to 18 minutes (correct me if I'm wrong) short of that, the most the element could do was to keep the water at the incoming temperature.